Learn how to make this irresistible Korean toast, a staple breakfast delight popular on the bustling streets of Korea. Known as Korean Street Toast or Korean Egg Toast, this savory creation perfectly blends texture and flavor, offering a satisfying meal that’s easy to prepare and enjoy on the go.
Korean street toast, translated as “Gilgeori Toast (길거리 토스트),” has been a beloved choice for busy students and workers for over 20 years. Back in my uni days, I often saw people lining up to grab egg toast on their way to lectures. The buttery aroma wafting through the air was so tempting and heartwarming that it could make anyone stop and indulge in this quick yet filling breakfast option.
I believe the real highlight of this toast is the crunchy texture of the egg omelette. I’m not sure who first thought of combining cabbage and egg, but it’s absolutely brilliant! It’s a perfect breakfast and snack option for anyone.
P.S. If you love Korean street food, be sure to check out my other Korean street food recipes!
Explore Korean Toast Variations and Customizations
The beauty of Korean Street Toast lies in its adaptability. Whether you prefer it sweet or savory, there are endless variations to explore:
- Sweet Twist: Add a sprinkle of sugar to the omelette for a touch of sweetness. Surprisingly, sugar adds a bit of magic to it.
- Vegetarian Delight: Skip the meat and load up on a variety of vegetables like bell peppers and mushrooms.
- Cheesy Indulgence: Melt different types of cheese over the omelette for a richer taste.
- Spicy Kick: Add sliced jalapeños or a dash of hot sauce for some heat.
- Bread Choice: Korean toast is traditionally made with white bread, feel free to use whichever type suits your taste.
- Pickled Cucumber Experiment: While I haven’t tried pickled cucumber with this toast, my sister, who has enjoyed it many times in Korea, swears it’s essential for adding a sweet and sour twist. I’ll leave it up to you to decide!
Ingredients
Main
- 2 slices of bread (for toast)
- 2 eggs, beaten
- 30g / 1 ounce cabbage, thinly sliced
- 15g / 0.5 ounces carrots, julienned
- 5g / 0.1 ounces green onion, thinly sliced
- fine sea salt
- black pepper, ground
- butter
- some cooking oil
- ketchup
Optional
- raw sugar
- mayonnaise
- sliced ham
- sliced cheese
- bacon, thinly sliced
- onion, finely chopped
- pickled cucumber, thinly sliced or diced
How to Make the Perfect Korean Street Toast
1. Mix the Ingredients: In a mixing bowl, combine the egg, cabbage, carrots, and green onion. If using, add the bacon and onion now. Season with a pinch of salt and freshly ground black pepper, then mix well.
2. Cook the Omelette: Preheat a pan over medium-low heat and add some cooking oil. Pour in the egg mixture and cook until both sides are well done and the egg is fully cooked. If the omelette is thick, it might take longer to cook through, so consider lowering the heat to prevent burning. (Tip: Using a rectangular-shaped pan, like a tamagoyaki pan, can make shaping the omelette easier. This is the same type of pan often used for Korean egg rolls).
3. Toast the Bread: Spread butter on both sides of each bread slice, then cook over medium-low heat until golden, about 1 minute per side. Remove from the heat.
4. Assemble the Toast: Place the toasted bread on a cutting board and add the egg omelette. Trim the omelette to fit the toast if you like. If desired, sprinkle some sugar on top, then layer with optional cheese and ham. Drizzle ketchup and mayonnaise over the layers, and add pickled cucumbers if you wish. Top with the remaining slice of bread, slice in half, and serve. This toast pairs perfectly with popular Korean banana milk or strawberry milk!
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Korean Street Toast
Ingredients
MAIN
- 2 slices of bread
- 2 eggs
- 30 g cabbage (1 ounce), thinly sliced
- 15 g carrots (0.5 ounces), julienned
- 5 g green onion (0.1 ounces), thinly sliced
- fine sea salt
- black pepper , ground
- butter
- Some cooking oil
- ketchup
OPTIONAL
- raw sugar
- mayonaise
- sliced ham
- sliced cheese
- bacon , thinly sliced
- onion , finely chopped
- pickled cucumber , thinly sliced or diced
Instructions
- In a mixing bowl, combine the egg, cabbage, carrots, and green onion. If using, add the bacon and onion now. Season with a pinch of salt and freshly ground black pepper, then mix well.
- Preheat a pan over medium-low heat and add some cooking oil. Pour in the egg mixture and cook until both sides are well done and the egg is fully cooked. If the omelette is thick, it might take longer to cook through, so consider lowering the heat to prevent burning. (Tip: Using a rectangular-shaped pan, like a tamagoyaki pan, can make shaping the omelette easier. This is the same type of pan often used for Korean egg rolls).
- Spread butter on both sides of each bread slice, then cook over medium-low heat until golden, about 1 minute per side. Remove from the heat.
- Place the toasted bread on a cutting board and add the egg omelette. Trim the omelette to fit the toast if you like. If desired, sprinkle some sugar on top, then layer with optional cheese and ham. Drizzle ketchup and mayonnaise over the layers, and add pickled cucumbers if you wish. Top with the remaining slice of bread, slice in half, and serve. This toast pairs perfectly with popular Korean banana milk or strawberry milk!
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
